stirring the fryer

In addition to doing my best to piss off anti-rights advocates and liberals in general (but I repeat myself), I occasionally do some dabbling in the kitchen as well. After a year or so of experimentation, I seem to have found a stir fry sauce recipe that we both enjoy and appreciate – feel free to steal/modify as you so desire:

Obviously the recipe would be drastically improved by the introduction of fresh ginger and garlic, but it works well enough as-is, and does not require us to keep refrigerated goods that we may not use before they go bad. However, I will offer a word of warning: I am not sure if it is the black pepper sauce or the wasabi oil, but if you start the cooking process with a cover on your wok, be very careful when first removing the lid – I well and truly maced myself by catching a face full of steam, and whatever was riding in it. Good times.

3 comments to stirring the fryer

get a bunch of ginger that’s very fresh and has a light tan skin (so you are ok with not peeling it off) or peel a chunk of ginger. Grate, mince or chop finely as desired. Put it in a clean glass jar and cover with good quality sherry. Store in fridge.
Not only does it last forever, but you can also use the sherry juice as “ginger extract”.

Huh. Sherry. I honestly never would have thought of that. We will have to give that a shot eventually.
The black pepper sauce really is not that bad, but I strongly encourage mixing it with othre sauces – it tends to be somewhat… potent… on its own. As in barely edible.